Shrimp Stir-Fried Noodles

Fill a large pot with water that has been lightly seasoned with salt and bring it to a rolling boil. Cook the noodles in the boiling water until they are tender but still retain some firmness when bitten into, 3 to 5 minutes. Remove the noodles from the water and rinse them with fresh water before setting them aside.

In a separate bowl, combine chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper. Whisk these ingredients together until they are well incorporated.

Heat a large 12-inch cast iron skillet or wok over medium-high heat until it reaches a hot temperature. Add canola oil to the pan and swirl it around to coat the bottom of the pan, allowing it to heat up until it starts to emit a faint smoke. Add sliced carrots, chopped onion, diced celery, grated ginger, and minced garlic to the hot oil. Stir constantly as they begin to soften, about 1 minute.

Add the shrimp to the pan and stir constantly until it is almost cooked through, about 2 minutes. Use a spatula to push the vegetables and shrimp to one side of the pan, then add the chicken stock mixture. Stir constantly until the sauce is hot and well combined.

Add the cooked noodles to the pan and stir them in with the sauce and vegetables. Use a metal spatula to mix everything together, breaking up any clumps of noodles as you go. Cook for an additional 2 minutes until the noodles have absorbed most of the sauce.

Stir in the bean sprouts and chopped green onions, cooking for an additional 1 to 2 minutes until they are just cooked through. Remove the pan from the heat and stir in the baby spinach, allowing it to wilt slightly before serving.